Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy

Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy
Roast Turkey with Oranges, Bay Leaves, Red Onions, and Pan Gravy
Active time: 1 hr Start to finish: 4 hr We think all turkeys are improved by brining (soaking in salted water), but it's a cumbersome process that few holiday schedules can accommodate. We found kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss. However, if you'd like to try brining, just stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty garbage bag, and soak turkey, covered and chilled, 10 hours. If you don't have room in your refrigerator, executive editor John Willoughby recommends brining in a large plastic cooler, using freezer packs to keep the water cool and replacing them as needed.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 servings
Poultry turkey Roast Thanksgiving Orange Fall Gourmet
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 1 1/4 teaspoons salt

My Perfect Roast Turkey: A Thanksgiving Tradition

Thanksgiving. The word itself conjures up images of family gathered around a table, the aroma of warm spices filling the air, and, of course, the star of the show: the roast turkey. For years, I've wrestled with the perfect turkey recipe, trying different brining techniques, stuffing variations, and roasting methods. This year, I finally perfected my recipe, and I'm so excited to share it with you.

I used to spend hours brining my turkey, convinced it was the key to juicy, flavorful meat. Don't get me wrong, brining does work wonders, but let's be honest, it’s a time-consuming process that often feels overwhelming, especially when you're juggling a million other Thanksgiving preparations. This year, I opted for a simpler approach – a kosher turkey. The salt added during the koshering process imparts incredible flavor and moisture, eliminating the need for an extensive brining session. The result? A perfectly juicy and flavorful turkey without the extra hassle.

Beyond the turkey itself, the key to a truly exceptional roast lies in the accompanying flavors. I've incorporated oranges, bay leaves, and red onions into the cavity of the turkey. The oranges add a subtle sweetness that perfectly complements the savory turkey, while the bay leaves provide a warm, aromatic depth. The red onions, roasted alongside the turkey, caramelize beautifully, offering a sweet and savory counterpoint to the main course. The pan gravy, made using the turkey drippings and enhanced with a rich roux, is the perfect finishing touch, tying all the flavors together beautifully.

The process of preparing this roast turkey is surprisingly straightforward. It requires a bit of prep work, but nothing overly complicated. After roasting, I always allow the turkey to rest for at least 25 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist. And speaking of slicing, there's nothing quite like the satisfying feeling of carving a beautifully roasted turkey—a true culinary achievement!

This roast turkey isn't just a dish; it's a symbol of togetherness, of family, and of the warmth and comfort of Thanksgiving. It's a tradition I cherish, and I hope this recipe helps you create your own special Thanksgiving memories. The aroma alone will fill your home with the essence of the holiday, promising a feast that will leave everyone feeling satisfied and grateful. So gather your family, prepare this delicious turkey, and let the joyful celebrations begin!

Ingredients:

  • 1 (12-14 pound) kosher turkey
  • 2 large red onions, cut into wedges
  • 2 oranges, quartered
  • 4-5 bay leaves
  • 1/2 teaspoon black pepper
  • 1/3 cup all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/2 cup (1 stick) unsalted butter, melted, plus more for basting
  • Turkey stock

Step-by-step

    • Preheat oven to 425°F.
    • Rinse turkey inside and out and pat dry. Sprinkle turkey inside and out with salt and pepper, then fold neck skin under body and secure with small skewer. Stuff large cavity with oranges, 1 onion, and bay leaves. Tie drumsticks together with kitchen string and secure wings to body with small skewers.
    • Put turkey on a rack set in a large flameproof roasting pan and roast in middle of oven 30 minutes.
    • While turkey is roasting, toss remaining 2 onions with 2 tablespoons melted butter.
    • Reduce oven temperature to 350°F. Brush remaining 1/4 cup butter over turkey and roast 30 minutes more. Baste turkey and scatter buttered onion wedges around it, then roast, basting turkey every 30 minutes (add a little water to pan if onions get too dark) until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 1 1/2 to 2 hours more (total roasting time: 2 1/2 to 3 hours).
    • Transfer turkey to a platter (do not clean roasting pan) and let stand 25 minutes (temperature will rise to 180°F).
    • Transfer pan juices with onions to a 2-quart glass measure, then skim off and reserve 1/4 cup fat. Add enough turkey stock to pan juices to make 4 1/2 cups total.
    • Set roasting pan across 2 burners, then add 1 cup stock mixture and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits. Add remaining stock mixture and bring to a simmer.
    • Pour stock through a fine sieve back into glass measure and discard onions.
    • Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes.
    • Add hot stock mixture in a fast stream, whisking constantly to prevent lumps, then simmer, whisking occasionally, until thickened, about 10 minutes.
    • Stir in any additional turkey juices accumulated on platter and season gravy with salt and pepper.
    • Serve turkey with gravy on the side.
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